I promised a recipe from my grandmother's kitchen and there's spaghetti (linguine in truth!) To the rock.
I Promised Some recipes from my Grandma's kitchen: Here are some beautiful seafood spaghetti (here I used linguine).
Wash and scrape the muscles (mussels trouble to say ... do not pretend to understand!) Removing the algae. Let drain the clams in a bowl covered with water with a handful of salt and a splash of vinegar or lemon. Change the water until there is more sand on the bottom of the bowl. Put clams and muscles in a pot with lemon, garlic and parsley and cook with the lid until all the shells will not open. Strain the cooking liquid and set aside, removed the shells are still closed.
In a large skillet make a mixture of garlic, parsley and pepper and brown a few minutes, add the shrimps and prawns and cook for 5 minutes. Add cuttlefish or squid, cut into pieces and cook for 5-7 minutes. Pour white wine and let evaporate. United muscles and clams with their liquid and wet cooking. Stir gently to flavor the whole and cook until all ingredients are well cooked but not soft, then remove from the heat and cover with a lid. Drain the pasta al dente, put into a moment and serve with a drizzle of raw oil and freshly chopped parsley.
In a large skillet make a mixture of garlic, parsley and pepper and brown a few minutes, add the shrimps and prawns and cook for 5 minutes. Add cuttlefish or squid, cut into pieces and cook for 5-7 minutes. Pour white wine and let evaporate. United muscles and clams with their liquid and wet cooking. Stir gently to flavor the whole and cook until all ingredients are well cooked but not soft, then remove from the heat and cover with a lid. Drain the pasta al dente, put into a moment and serve with a drizzle of raw oil and freshly chopped parsley.
Wash and scrape the muscles to remove algae. Put the clams in a bowl. Some cover with water and add salt and lemon (or vinegar). Change the water until you will find no more sand on the bottom of the basin. Put clams and muscles in a pot with garlic, lemon and parsley and cook until the shells with the lid will not open. Strain the cooking liquid and keep aside, remove the shells That are still closed.
In a large skillet put chopped garlic, parsley and pepper and brown a few minutes, add the prawns and cook for 5 minutes. Add cuttlefish or squid cut into pieces and cook for 5-7 minutes more. Pour white wine and let evaporate. Add in muscles and clams and wet with their cooking liquid. Stir gently and let cook for a while then remove from the heat and cover with a lid. Drain your pasta "al dente", put into the sauce mixing well. Serve with a drizzle of olive oil and freshly chopped parsley.
In a large skillet put chopped garlic, parsley and pepper and brown a few minutes, add the prawns and cook for 5 minutes. Add cuttlefish or squid cut into pieces and cook for 5-7 minutes more. Pour white wine and let evaporate. Add in muscles and clams and wet with their cooking liquid. Stir gently and let cook for a while then remove from the heat and cover with a lid. Drain your pasta "al dente", put into the sauce mixing well. Serve with a drizzle of olive oil and freshly chopped parsley.
Ogni volta che preparo un sugo come questo, o comunque una ricetta che arriva diritta dalla tavola della mia nonna ripenso a quando ero bambina... รจ molto rassicurante (e gustosa!!)
Every time I prepare a sauce like this, or burdens recipe Directly from the table or I remind my Grandma When I Was A Child ... it's so reassuring (and so tasty!)
This recipe has been published on the magazine CHIERIOGGI.
This recipe has Been published on the magazine CHIERIOGGI.
This recipe has been published on the magazine CHIERIOGGI.
This recipe has Been published on the magazine CHIERIOGGI.
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